May 2, 2022

Easy Banana Cream Pie

Easy Banana Cream Pie is one of our favorite springtime desserts. I start this dish by making an easy vanilla wafer cookie crust. Then, I make a homemade vanilla pudding. I chill all this overnight. Right before serving, I push banana slices into the pudding. That way they don’t turn brown. Finally, I top the pie with fluffy vanilla whipped cream and more bananas. We like this pie for several reasons. First of all, I like that I can make this pie in only thirty minutes. Secondly, I like that this pie can be made a day in advance. And, lastly, we all love the rich and creamy flavors in this pie.

The Equipment I Used

A Food Processor- You’ll need this to crush up the cookie crumbs.
An Electric Mixer- Use this to whip your cream.
A Pie Dish- I used a metal nonstick pie dish.
A Food Scale- For perfect baking results, be sure to weigh your sugar.

The Ingredients I Used for Easy Banana Cream Pie

Vanilla Wafer Cookies- I used Nabisco Nilla Wafer cookies. If you can’t find these look for a copycat recipe for them.
Butter- Use unsalted butter. I like the Kerry Gold Irish butter.
Sugar- You’ll need granulated sugar for the filling and powdered sugar for the whipped cream.
Milk- Be sure to use whole milk.
Cream- Use heavy cream, not light cream or half and half.
Bananas- It’s important to add these right before serving. Otherwise, they turn brown.

How I Made my Pie

First, I made the vanilla wafer crust. It’s important that the crumbs be finely crushed.
Next, I made the filling. It’s important to whisk the filling constantly.
Finally, I pushed the bananas into the filling and topped the pie with the whipped cream and more bananas.

If you like bananas, you need to try this rich and creamy Easy Banana Cream Pie.

Easy Banana Cream Pie

An easy vanilla wafer crust filled with bananas and a creamy vanilla pudding.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American, Southern

Servings trifles

Calories 500 kcal

Equipment

electric mixer
1 9- inch nonstick metal pie plate
Food processor

Ingredients

For the Pie Filling:

½ cup granulated sugar (100g)
¼ cup cornstarch
¼ tsp. salt
2½ cups whole milk
5 large egg yolks
3 tbsp. unsalted butter
2 tsp. vanilla extract
1 cup sliced bananas

For the Vanilla Wafer Crust:

3 cups vanilla wafer cookies
4 tbsp. unsalted butter, melted

For The Pie Topping:

1 cup heavy cream
1 tsp. vanilla
3 tbsp. powdered sugar
1 cup sliced bananas

Instructions

First, make the Vanilla Wafer Crust: Preheat the oven to 325 degrees. Using the food processor, grind the cookies into fine crumbs. Add the butter and pulse until well combined. Press this up the sides and on the bottom of a 9 inch round pie pan. Bake for 15 minutes. Cool completely on a wire rack while you make your filling.
Next, make the Vanilla Cream: In a three quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the eggs. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove it from the heat and add the butter and vanilla. Set aside to cool. I wait to add the bananas right before serving.
When the crust and the filling are at rooom temperature, pour the filling into the crust. Cover and chill for six hours or overnight.
Right before serving, push the once up of sliced bananas into the filling. Then, in an electric mixer, beat the heavy cream, vanilla and sugar together, until it's whipped into stiff peaks.
Put the whipped cream in a pastry bag with a star tip and pipe it around the pie edges. Add another 1 cup of sliced banana to the top of the pie.